These Bakery Style Strawberry Muffins are tender, fluffy, and filled with fresh strawberries. Each muffin is finished with a delicious sweet streusel topping. Plus, they’re easy to make and sure to be a fast family favorite!

Better-Than-Your Local Bakery Strawberry Muffins

These muffins plus a cup of coffee equals perfection.

I made these muffins for a fun partnership on Instagram and instantly knew that I had to give them a permanent home on All the Healthy Things. These muffins are perfect! Fluffy, tender, filled with fresh strawberries and just the right amount of sweet.

Each muffin is topped with a crumb topping that has a bit of fresh lemon zest which compliments the flavor of the strawberries so well. This is kind of my dream muffin (not overly sweet and standout flavor) and I love how easy they are to whip up. Seriously, they’re SO GOOD and I even made a batch for my niece who also loved them. I’m begging you to make a batch this weekend and enjoy with an iced coffee, of course!

— xo, Ashlea

Key Recipe Ingredient Notes: Everything You Need to Know

Cornstarch: when developing this recipe I learned that cornstarch helps give muffins a light and tender crumb and it truly does work!
Flour: I use all-purpose flour in the muffin batter and streusel toping. You can swap the all-purpose flour for a gluten-free cup-for-cup flour if you need to keep these strawberry muffins gluten-free. My favorite gluten-free flour replacement to use is Cup-4-Cup Gluten Free Flour. It always works well for me as a 1 to 1 swap for all-purpose flour. Please note that you cannot substitute almond flour, coconut flour, or cassava flour 1:1 in this recipe.
Strawberries: we’re using fresh chopped strawberries for these muffins. I haven’t tested these with frozen strawberries but if you try it let me know how the muffins turn out!

My Tips & Tricks for the Very Best Muffins

Be sure to line or grease your muffin tin. This will prevent the muffins from sticking.
Avoid overmixing by combining the batter ingredients just until smooth. Otherwise, you’ll overwork the gluten, and your muffins will be dense and tough.
Toss the berries with flour. This helps prevent them from sinking to the bottom.

Tips for Storing, Freezing, and Reheating

Store leftover muffins in the fridge for safekeeping. If you don’t think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them!

To freeze:

Let the muffins come to a complete cool on a wire baking rack
Once cool, place them in a freezer-safe storage bag or container and label
Freeze for up to 2-3 months.

How to Reheat

When you’re ready to reheat and eat a muffin, you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350-degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!

If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!

More Muffin Recipes I Know You’ll Love

I hope you give this Bakery Style Strawberry Muffins Recipe a try! They’re sweet, moist, and topped with a delicious streusel crumble! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Bakery Style Strawberry Muffins

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Ingredients

Units Scale

1/4 cup butter
1/4 cup oil
2 large eggs
1 cup whole milk
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon vanilla extract
3/4 cup sugar
1 tablespoon cornstarch
3 cups flour (360 grams)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups small diced strawberries (250g)

Streusel

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup flour
1/4 cup old fashioned oats
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/4 cup butter, diced

Instructions

Preheat your oven to 425 degrees and line a jumbo muffin pan with muffin liners.
Make the Streusel: Add the white and brown sugars, all purpose flour, oats, salt, and lemon zest to a small mixing bowl. Work the butter into the flour and sugar with your fingers until pea-sized crumbs have formed.
Add the butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar to a large mixing bowl. Whisk together until well combined.
Add the all cornstarch, all purpose flour, salt, baking powder, and baking soda to a mixing bowl. Whisk together until well combined.
Sprinkle one tablespoon of the flour mixture over the diced strawberries and toss gently until coated.
Gently fold the flour mixture into the wet ingredients until combined.
Next, add the flour coated strawberries to the mixing bowl and gently fold into the batter until just combined.
Add the muffin batter to the lined muffin pan, filling each well around 3/4s of the way full. Top each muffin with the streusel topping.
Bake the muffins at 425 degrees for 5 minutes and then lower the heat to 375 degrees (without removing the muffins from the oven) and allow them to bake for and additional 20-25 more minutes until cooked through and a skewer comes out clean when inserted into the middle.